||10% Nero d'Avola, 15% Nerello Cappuccio, 60% Nerello Mascalese, 15% Nocera
||Separate varieties made between late August and mid-October. Manual in 10 kg crates. each.
||Long maceration on the skins at controlled temperature. Malo-lactic fermentation. No addict yeast.
||At least 18 months in barriques and 6 months in bottles.
||Mushrooms and truffle, red meats, game and mature cheeses.
||Price Enza Le Fauci Obli Faro 2013 € 23.08